A really lovely presentation and crazy easy to make - acorn squashes, one per two people, cut in half and cleaned. Microwave for 15 minutes (seriously!) flipping halfway through. Fill with black beans mixed with as many chopped peppers in adobo (and accompanying sauce) as you can stand. Sour cream or plain yogurt on top. Serve with a nice pilaf.
Tasty, looks fancy.
Homemade black bean burritos are mighty tasty and something we eat a lot of, but they might not be fancy enough. If you go that route (understanding this won’t help the OP anyway), definitely make your own pot of beans, adding some garlic and onions and whatever other spices you want. We also sometimes make these cholesterol bomb pseudo-eggs-rancheros dish, by layering corn tortillas, black beans, cheese, avocados, sour cream, fried eggs, and hot salsa; you can mow the back 40 after eating a plate of them.
A chef’s salad with freshly boiled eggs is surprisingly delicious (at least it surprised me: I thought of chef’s salad as this sad thing you got in a plastic clamshell at McDonald’s until I made one myself).
And I have a dish I sometimes make in which I fry tofu, make a sauce from peanut butter (not to be a snot about it but this is a case where you have to use a peanut-only brand; Jif or the like will make the dish nastily sweet and criscolicious) and ginger and soy sauce and garlic and chile flakes, and simmer the tofu in the sauce, adding some chopped kale to simmer for a couple of minutes before serving it over brown rice. Done properly, it looks reasonably appetizing (the sauce glistens on the kale, and the chunks of tofu poke out), and it’s full-on delicious.